Vegetarian · Stovetop

Wholewheat pasta with peas & ricotta

Wholewheat pasta and peas with ricotta, lemon and basil. Find the quantities and method for bringing this pasta dish together.

20 minutes estimated2 servingsStovetop

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Food photograph for illustration; not the finished recipe — Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

The pasta contains wheat and the ricotta contains milk. Check the pasta for egg and choose ricotta labelled suitable for vegetarians.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

Cook pasta according to its packet instructions. Add the frozen peas early enough to cook for the full time specified on their pack, until thoroughly cooked.
Reserve 1/2 cup pasta water and drain.
Toss with ricotta, lemon, oil and enough pasta water to loosen; finish with basil.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

Cooking guidance: Food Standards Agency: Cooking food, including frozen vegetables.

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